Instructions

On a board, season the foie gras with salt and pepper and dust with nutmeg.

Sprinkle the coarse black pepper in the base of a terrine mould or a cake mould made of fired clay, china or pyrex will do.

Add half the foie gras to the dish, seasoned side up. Add the raw langoustine tails, along the two sides of the dish.

Cover with the rest of the foie gras.

Cooking

Cook for 45 – 50 minutes in a water bath in the oven at 100°.

Remove from the oven and press the foie gras evenly all over with a flat piece of wood and a 1kg weight to get rid of any excess fat.

Set aside in the fridge overnight and remove from the mould just before serving and slicing.

To serve

Serve with fleur de sel and freshly ground pepper on the side with a green salad of green beans, lamb’s lettuce, mixed leaves or artichoke hearts.

Food and wine pairing

Serve with Chateau Rahoul blanc (AC Graves). The richness on the palate given the unctuous character of the Semillon, underpinned by the freshness of the Sauvignon blanc will make the perfect match with the foie gras and langoustine alliance.

Top Tips from the Chef

1. Always buy top of the range foie gras from your butcher to avoid the foie gras being too fatty.
2. Make the terrine 1-2 days ahead. Giving the terrine time to rest will encourage the flavours to develop and intensify.
3. Serve the foie gras with fresh, crusty bread.